When we moved to Mexico 5 years ago, it became clear very quickly that there was NO SUCH THING as jarred salsa. in fact, I’m pretty sure it’s illegal there.
You could buy fresh-made salsa from the deli section of the grocery store, or from the little old ladies down at the mercado, but I decided to learn to make it myself. It took me a while to get the proportions just right, but now I have a recipe(ish) that my friends and family love!
One of the things I miss most about living in Mexico, is the abundance of fresh and DIRT CHEAP produce. Going downtown to the mercado each week to buy fruits and veggies is one of my treasured experiences. Sure, the smell of rotting meat wasn’t the greatest, but bags full of produce that I only paid 11 US dollars for? So worth it.
Another thing I miss (not to be compared with street tacos…not even close), is my gas range! I was terrified to have a gas anything because I had never lived with it before. Turns out, it’s not all that scary and is quite useful for burning veggies for my roasted tomato salsa! But alas, I am back in Texas without a gas range or even a grill, so I have turned to the high broil setting of my oven to get those crispy veggie skins.
Now this is the part where your very own roasted tomato salsa gets personal. Some of you hate onions…others of you prefer mild, while others of you prefer hell fire on your tongue. And then there’s the absolutely hate cilantro crowd, which I was a personal member of until living in Mexico. There’s no escaping it there – in fact, you’re not allowed to leave the country until you don’t mind cilantro so much and love tequila. Truth.
Once you’ve decided on what kind of salsa person you are, all you have left to do is throw your roasted veggies and remaining ingredients into a blender. It’s seriously so easy, you’ll feel like you’re not even trying. It’ll still be warm when you first make it, which is my favorite way to eat it. Hot or cold, serve up your own roasted tomato salsa every time you have company over for a major ego boost with minimal effort.
Peace & love,
6 Roma tomatoes, or whichever ones are the reddest that season
1 Jalapeno (or more if you like it spicy – serranos are even spicier)
1 whole onion
Handful of cilantro
1 Tablespoon of salt (more or less to taste)
1 Tablespoon minced garlic (more or less to taste)
2 teaspoons cumin (more or less to taste)
Roast the tomatoes, onion and pepper(s) under a broiler or over an open flame. I broil for 25 minutes.
When veggies are charred to your liking, use a blender to combine all of the ingredients.